Folks on Instagram know him as Chef Greg. Based in South Florida, he’s a member of the legion of young chefs of Haitian descent who are experimenting with Haitian cuisine, giving it mainstream presentation, while keeping its flavor intact. Keep scrolling down to read all about Chef Greg and his journey as a foodie and culinarian!

Kreyolicious: Tell us about yourself.
Chef Greg: About myself? Well, let’s say that [I’m] still a mystery I have yet to discover…But I grew up with my mother and my grandmother. Watching them cooking was beautiful and they had always let me be in the kitchen with them which was probably the happiest moments of my childhood.

Kreyolicious: When you were little, what sort of messages did you get from your surroundings about a man in the kitchen?
I didn’t know my dad until I was four years old but my grandma and mother always told me to be true to myself, do what’s makes me happy but most of the kids in the neighborhood would tease me. They thought I was gay since I didn’t care much about other things other than cooking [Laughter], but I did not care. I knew who I was.

Kreyolicious: Who taught you to cook?
I learned how to cook from my grandma who I miss dearly.

Kreyolicious: Scientists are always discovering new planets. What if you were chosen for a mission and had to stay goodbye to your friends and fam. You decided to cook them a dinner. What would you make?

Kreyolicious: What if you could create a committee of advisors…made up of chefs and food influencers? Who would you choose and why?
I would choose Paul Bocuse. I hope someday to be just like him. I haven’t met him, but I study his work a lot which is why I believe so much on fresh ingredients when cooking. Gordon Ramsay ’cause of his high demand [for] perfection.

Kreyolicious: You been to Haiti?
Yes. I grew up in Haiti, but the last time I was there it was on my 18th birthday.

Kreyolicious: Have you ever had a bad cooking day? If so what led to it and how did you resolve it?
Yes I have. My cooking is based on my emotions, so if I’m not happy with my mother or my girlfriend, then I’ll have a hard time to keep going…If I hear from my mom or my girlfriend, then I can recover from anything.

Kreyolicious: What do you consider your biggest triumph?
I don’t care much for triumphs, but I gotta say it brings me joy seeing the plates going empty in the dishwasher each time I send them out. I love when I see my customers with a big smile after eating…but if I have to choose I’d say closing Halloween night dinners without any complaints ’cause it’s my busiest day of the year.

Kreyolicious: Do you think Haitian cuisine can get as mainstream as Chinese and Mexican food?
Absolutely! I believe Haitian cuisine has the potential to be bigger than any of the names cited, but it’s all up to us Haitian chefs not to change the ingredients. Simply present it in best possible way as most people eat with the eyes.

Kreyolicious: Did you receive any formal chef training?
Yes. And still learning.

All images are courtesy of Chef Greg, and are his intellectual property.

CLICK HERE to follow Chef Greg on Instagram and see gorgeous photos of his scrumptious dishes.

CLICK HERE to read interview and profiles of other chefs of Haitian descent.

Rose-Anne Gabriel is a professional chef and caterer living in Canada. Born in Montreal, Gabriel moved to Haiti as a child, and returned to live in Canada in later years. She is the owner of Chefanista, a full-service personal chef company based in Montreal that serves clients healthy and delicious meals. Gabriel attests that some of her dearest food-related memories occured during holiday times in Montreal when she would help her mother make pen patat [potato pudding] and kremas [a coconut drink].

So you started cooking when you were…

I actually started cooking at the age of 4. During that time, my family was living in Haiti. It was there that I fell in love with the culinary world. The first dish I prepared was diri kole ak pwa ak poul—rice and beans with chicken—my mom was so proud.

At which point did you decide it was a must to pursue cooking professionally?

I never thought I would be doing this until I had my first child. My decision came out of my own struggle of balancing family life and professional life. It was the solution to my problem, which I later realized was a problem shared by many.

Have you ever had a kitchen disaster?

I can’t really say I’ve had major disasters, but rather kitchen fails. And those usually happen when trying out new recipes, such as using baking soda instead of baking powder or simply forgetting certain ingredients.

Who was the best cook you knew growing up?

It might sound cliché, but it has to be my mom. She’s not the typical Haitian mom. Growing up I called her “Haitian mom New Age”, as she exposed us to many different things.

And what was her specialty?

Her specialty was Italian.

You worked at the Fairmont Reine Elizabeth and the Ritz-Carlton in Canada. What were some of the lessons you learned while working at those two prestigious facilities.

I wasn’t a chef during those times. I studied Hotel Management, and during those years, I worked at management levels in various departments such as housekeeping, front office and outside catering. The most valuable lesson I learned was to have discipline in the midst of constant change. I love change, but in order to be effective you most be disciplined.

What advice do you have for home chefs?

The right seasoning can make the difference between an ordinary and a fabulous meal. Don’t be afraid to experiment with different spices and herbs.

You once won an award from a young Canadian-Haitian entrepreneurs for your talents. As a food entrepreneur, what are some principles you’ve learned that you feel would be helpful for those following your path to know?

The first one is discipline, self-discipline is not always easy, but necessary to reach your goals. The second is perseverance. Just because you failed in the past, doesn’t mean it’s a bad idea. It could be that the timing wasn’t right or that you needed to fine tune a few elements. Third, don’t ever forget what drives you.

And those wanting to become professional chefs.

The same principles apply to those who are looking to enter the world of the culinary arts. Your passion will help you surmount obstacles along the way. Discipline will get you through the rigorous training. And perseverance will help set you apart from the pack.

Do you think Haitian cuisine will come to be appreciated on a bigger scale in the future?

I believe so. There are more and more dedicated and passionate entrepreneurs appearing and opening fine dining establishments and catering companies.

When Chef Rose-Anne is outfitting a new kitchen, what are some of the tools she can’t do without?

My top three are, top quality knives, hand-held blender and mandoline.

Okay, this is a question that’s asked of practically everyone here. When was the last time you went to Haiti?

Wow, it’s been 23 years…way too long.

Where do you see your career going?

I will be gradually moving out of the kitchen and fulfilling a management position. I’m also working on a modern Haitian cuisine cookbook. And looking to market a few food products. Still have many projects I’ve had to postpone that I will be working on over the next few years. I’m not done yet!

Visit Rose-Anne Gabriel’s website and learn more about Chefanista BY CLICKING HERE. Check her out on the Montreal Chefanista Twitter page and Pinterest page

Chef Thia and Chef Irie of Taste the Islands | Photo by David I Muir

For the second year, the celebrity chef hosts of national culinary and travel series “Taste the Islands” will cater, and grace the demo stage of, food and spirits event The Taste the Islands Experience. Hugh “Chef Irie” Sinclair of Jamaica, has taken the lead of the series since season one, sharing gourmet Caribbean recipes and cooking techniques with audiences in over 40 states on the show distributed by American Public Television and produced by Blondie Ras Productions. Cynthia “Chef Thia” Verna of Haiti, joined him on screen in the second season of the show, sharing a more home style approach to the region’s cooking with their PBS and Create TV viewers around the country.

This year, along with other Caribbean chefs and mixologists, plus local restaurants and caterers, they’ll be serving up their unique brand of Caribbean culinary entertainment on plates and on stage. Both chefs will be featured in the ‘Taste the Islands Pavilion’, serving buffets representing their home islands. And both will take the demo stage, where they’ll show the live audience why they’re so very beloved by fans around the country. Stay tuned to sample bites and sips like Chef Thia’s famous Poulet Creole (Creole Chicken), and Chef Irie’s one of a kind Mango Gazpacho. More to come! #ttix2018

Learn more and get your tickets at http://ttiexperience.com.

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